Starch paste clarity and the effects of molecular structure, retrogradation and some food ingredients such as NaCl, sucrose and citric acid were investigated. The experimental results indicate that the starch molecular structure is the principal factor to influence the starch paste clarity. NaCl was proved to be able to reduce starch paste clarity, and sucrose, citric acid are proved to be able to increase the clarity. During the initial storage period(4℃,0～4 d), the clarity decreased abruptly, then it gradually decreased to its minimum as the leached out amylose completely formed a three dimensional network with amylopectin embedded in and reinforced to the interpenetrating amylose gel matrix.